A Unique Indonesian Coffee Processing Method
Indonesian coffee is heavy bodied, low acidity, and has a deep, earthy sweetness, and often processed using a method called wet-hulling.
Known locally as Giling Basah, wet-hulling is a traditional Indonesian coffee process that plays a major role in how coffees from Sumatra and Bali taste. While it’s uncommon in most coffee-growing regions, it’s a defining feature of Indonesian specialty coffee.
Here’s a simple, no-jargon guide to what wet-hulled coffee is and why it matters in your cup.
Wet-hulling is a coffee processing method where the parchment layer surrounding the coffee bean is removed before the coffee is fully dried.
In most origins, coffee is dried completely before hulling. In Indonesia, however, farmers remove the parchment while the beans still contain higher moisture. The beans are then dried further after hulling.
Why Is Wet-Hulling Used in Indonesia?
Wet-hulling developed out of necessity and tradition.
Indonesia’s coffee-growing regions particularly Sumatra and Bali, experience:
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High humidity
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Frequent rainfall
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Limited access to large drying infrastructure
Fully drying coffee in parchment can be difficult in these conditions. Wet-hulling allows farmers to move coffee through the supply chain more efficiently, while still preserving quality.
Over time, this method became part of Indonesia’s coffee identity.
A farm in Sumatra
How Wet-Hulling Works (Step by Step)
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Harvesting
Coffee cherries are hand-picked, often by smallholder farmers. -
Depulping & Fermentation
The skin is removed, and the coffee is fermented briefly to break down sugars. -
Partial Drying
The coffee is dried just enough for the parchment to loosen — but not fully dried. -
Wet-Hulling (Giling Basah)
The parchment is removed while the beans are still moist. -
Final Drying
The exposed green beans are dried further until they reach export-ready moisture levels.
This exposure during drying is what gives wet-hulled coffees their distinct appearance and flavor profile.
How Does Wet-Hulling Affect Flavor?
Wet-hulled coffees tend to be very different from washed or natural coffees. You’ll often find:
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Heavier, syrupy body
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Lower acidity
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Earthy, herbal, or spicy notes
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Chocolate and brown sugar sweetness
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Smooth, lingering finish
Rather than bright or sharp, these coffees feel grounded and comforting, that make them especially well-suited for espresso and milk drinks.
Wet-Hulled Coffee vs Washed Coffee
| Wet-Hulled (Indonesia) | Washed (Most Origins) |
|---|---|
| Heavy body | Lighter body |
| Low acidity | Brighter acidity |
| Earthy, spicy notes | Clean, citrus or floral |
| Syrupy mouthfeel | Crisp mouthfeel |
Neither is better — they’re simply different. Wet-hulled coffee offers an alternative expression of specialty coffee that prioritises structure and depth over brightness.
Where You’ll Find Wet-Hulled Coffee
Wet-hulling is almost exclusive to Indonesia, particularly in:
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Sumatra
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Bali
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Sulawesi
These coffees are often grown by smallholder farmers, using traditional methods passed down through generations.
Is Wet-Hulled Coffee “Less Clean”?
A common misconception, when done carefully with proper sorting and drying, wet-hulled coffee can be high quality and export-grade.
Many lots are classified as Grade 1 Double Picked, meaning they’ve been hand-sorted multiple times to remove defects.
Why We Love Wet-Hulled Coffee for Espresso
Modern espresso trends often emphasise brightness and acidity. Wet-hulled coffees offer something different. Their natural body, sweetness, and low acidity make them:
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Forgiving to dial in
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Excellent with milk
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Comfortable for everyday drinking
They shine as single origin espresso and also form the backbone of balanced espresso blends.
Taste Wet-Hulled Coffee for Yourself
You’ll find wet-hulled coffees featured across our lineup, from Single Sumatra and Single Bali to our signature Equilibrium Espresso blend.
Each one showcases a different expression of Indonesian coffee, rooted in tradition and crafted for balance.
Wet-hulling isn’t just a processing method — it’s part of Indonesia’s coffee culture. Understanding it helps explain why Southeast Asian coffees taste the way they do, and why they deserve a place in the modern specialty coffee conversation.
